Try this Thai Shrimp & Asparagus recipe, or contribute your own.
Suggest a better description1. Cook rice. In a medium bowl, toss shrimp with curry paste to coat. In a 12 inch skillet, heat oil on medium-high. Add shrimp; cook 3 minutes or just until pink, stirring. Transfer to a large bowl.
2. To same skillet, add asparagus and 3 tablespoons water; cook 4 minutes or until tender-crisp and water evaporates, stirring often. From 1 lime, grate 1 teaspoon peel; cut remaining lime into 4 wedges.
3. Add asparagus to shrimp in bowl. To skillet, add coconut milk and lime peel; heat to boiling on high. Reduce heat to medium and cook 5 minutes or until slightly thickened.
4. Return shrimp mixture to skillet. Stir in fish sauce and heat through. Serve over rice with lime wedges.
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Serving Size: 1 Serving (346g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 372 | ||
Calories from Fat: 215 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.8g | 32 % | |
Saturated Fat 19.3g | 97 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 188.9mg | 58 % | |
Sodium 883.5mg | 30 % | |
Potassium 707.1mg | 19 % | |
Total Carbohydrate 13.9g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 11.3g | ||
Protein 29g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 372
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